Sinigang na Ulo ng Salmon sa Miso

Sinigang will always be my favourite dish, I grew up with it and its very comforting, so regardless of what type of sinigang it is it will always be on my top one. This time we are making sinigang prepared with salmon head and miso, I was craving for this for quite some time now specially when I go to market and see those fresh salmon heads. I know for most this is weird specially those non-Asians but fish head specially from large type of fishes are quite meaty, texture is what is it prized for, sticky yet slimy and very gelatinous and rich in collagen. It may look like a poverty level food which might be the case during the early days but today these cuts are really expensive, other fish head like the ones from Grouper can cost up to hundreds of dollars. My favourite part in this fish head is the cheeks and the jaws, very tender meat and very juicy, the next best thing after this is the belly.


This type of sinigang is popular in the Philippines, in fact when I was still there, there was this restaurant in a popular mall that only serves fish head sinigang where you have a choice of what fish head to serve the soups with, if I can remember it’s a choice between Lapu Lapu, Maya Maya and Talakitok. Today, many years forward we will make it with Salmon head after seeing some good ones the last time I visited the Asian grocery, but instead of cooking it just with tamarind, we will be using Miso as well.

Sinigang na Ulo ng Salmon sa Miso
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 2-3 pcs large salmon head, cut in half crosswise
  • 1 packet Tamarind Mix (Sinigang Mix)
  • 3 large tomatoes, chopped
  • 1 large red onion, chopped
  • 1 bunch spinach
  • 2 pieces green finger chilies
  • ½ cup white or yellow miso
  • fish sauce
  • freshly ground black pepper
  • 1 litre water
Instructions
  1. In a pot onions and tomatoes then pour water. Bring to a boil.
  2. Once boiling add fish, miso and tamarind mix, simmer for 15 minutes (or until cooked).
  3. Add spinach and green finger chilies then simmer for 2 more minutes.
  4. Season with fish sauce and freshly ground black pepper

 


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